Cottage Cheese Flatbread with Whipped Feta

Ingredients

• 2/3 cup (151 g) low-fat cottage cheese, 1%
• 1 (50 g) large egg
• 3 tbsp (21 g) ground flaxseed
• 1/2 oz (14 g) feta, crumbled
• 1 tbsp (15 ml) water, ice-cold
• 1/2 cup (52 g) cucumber, sliced
• 1/2 cup (74 g) cherry tomatoes, halved
• 1 tbsp (2 g) fresh dill, chopped
• 2 tsp (10 ml) fresh lemon juice
• 1 tsp (5 ml) olive oil

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Method

1. Heat the oven to 375°F (190°C) and line a baking sheet with parchment. Pour off any liquid from the cottage cheese, then blend it with the egg and flaxseed in a small food processor until smooth. Spread into a thin 8-inch (20cm) round on the parchment and bake for 25 minutes, until golden and the center is dry and no longer shiny. Cool for 2 minutes.
2. Whip the feta with the ice-cold water using a fork until light. Spread it over the base and top with the cucumber, tomatoes, dill, lemon juice and oil.